Roasted Beet Salad with Chickpeas and Red Onion Recipe

Name: Roasted Beet Salad with Chickpeas and Red Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium beets; 2 cloves garlic, peeled; 1 sprig rosemary; 3 tablespoons olive oil; Kosher salt and freshly ground black pepper; 1 1/2 cups canned chickpeas, drained; 1/2 red onion, sliced; 1/2 cup roughly chopped dill pickles; Juice of 1/2 lemon; 1/4 cup crumbled cotija cheese; 2 tablespoons chopped fresh cilantro

Servings: persons

3 medium beets
2 cloves garlic, peeled
1 sprig rosemary
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups canned chickpeas, drained
1/2 red onion, sliced
1/2 cup roughly chopped dill pickles
Juice of 1/2 lemon
1/4 cup crumbled cotija cheese
2 tablespoons chopped fresh cilantro

1
Preheat the oven to 350 degrees F.
2
Set the beets, garlic and rosemary on a large piece of aluminum foil.
3
Drizzle with 1 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water.
4
Fold the foil up into a pouch and seal the edges.
5
Transfer to the oven and cook until the beets are easily pierced with a knife, 45 to 50 minutes.
6
When done, remove the beets from the pouch and set them aside until cool enough to handle.
7
With a paper towel rub the skins from the beets.
8
Cut the peeled beets into bite-size cubes.
9
Mince the roasted garlic.
10
Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl.
11
Season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss to mix.
12
Transfer the salad to a serving platter.
13
Sprinkle with the cotija and cilantro and serve.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 medium beets, 2 cloves garlic, peeled, 1 sprig rosemary, 3 tablespoons olive oil, and more.

Yes, Roasted Beet Salad with Chickpeas and Red Onion falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Beet Salad with Chickpeas and Red Onion

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